Line the cups of a mini muffin pan with foil candy papers. You can also just grease them if you don’t mind spending most of your weekend digging out your dessert.

Melt the chocolate in a glass bowl over a pan of boiling water and whisk until it’s luxuriously smooth.

Spoon melted chocolate into each cup, about one-third full. Keep the rest of the chocolate over low heat while you place your trays in the freezer for a few minutes to harden.

Meanwhile, stir peanut butter, rice syrup, vanilla and salt in a saucepan and warm over low heat until the mixture is a smooth nougat.

Now for the last two layers:

Pull your trays out of the freezer and spoon peanut butter mixture on top, to 2/3 full.

Give these a few minutes back in the freezer, then top each cup with remaining melted chocolate.

You’ll want to return these to the freezer, to cool until they’ve set. At this point, I highly recommend doing a little quality control. I pop out the rest and ziploc them up in the freezer so I can pull them out one by one… or two… or six…

A full batch is 24, but I won’t tell anyone if you won’t. It takes ~35 minutes to make these if you are looking for good tunes on your ipod, thinking about valuable feedback you’ve gotten from a colleague, and taking care of your brother-in-law’s schnauzer at the same time.